Aimee Gunsell, Mountain Ranch.
Olive oil or chicken fat
Tomatoes (Romas, preferably)
White pepper and kosher salt to taste
Certified organic cream
Chicken stock from our certified organic chickens
- Start with some olive oil, or if you feel adventurous, try using chicken fat! Bring a small to moderate amount (depending on the amount of tomatoes you’ve got) to a high temperature in a stainless steel vessel. When it’s good and hot, toss the tomatoes into the pot. Preferably you want to scald and peel the tomatoes first if they’re fresh and you want to hear them sizzling in the hot oil rather vigorously at first as you stir them in. Reduce heat.
- Cover and bring to a steady simmer, stirring occasionally to make sure they don’t scorch. After the tomatoes have simmered a while, begin mashing them with a bean masher with the heat still under them. CAREFUL–here is where you can get splattered; better wear long sleeves! Do this only long enough to achieve a reasonably homogenized substance…don’t cook the juice away! Then ladleful by ladleful, force the tomatoes, juice and all, through a sieve into another pot, being sure to scrape the bottom of the sieve often during the process, as that’s where you’ll find the “paste”. Turn the heat on under this pot as soon as possible so the tomatoes don’t lose temperature, and stir often now to encourage homogenization. A whisk is handy here.
- When the tomatoes are all forced through, and there is nothing left in the sieve but seeds, crank the heat up and whisk in some white pepper and kosher salt to taste. Bring to a rolling boil now, and whisk in enough cream to turn your tomato soup to a lovely reddish pink. Some chicken stock adds a nutritional punch, and lends further dimension to an already extremely satisfying bowl of soup. ENJOY!
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